Roast Duck with Maple Glaze

This Roast Duck with Maple Glaze is a beautiful centerpiece dish that’s both flavorful and festive. I love how the rich taste of duck pairs with the sweet maple syrup and tangy fruit juice, creating a balance that feels both elegant and comforting. It’s a recipe that looks impressive but is surprisingly straightforward to prepare.

Why You’ll Love This Recipe

I enjoy this recipe because it turns an ordinary dinner into something special. The duck roasts to crispy perfection, while the glaze caramelizes beautifully, adding a glossy finish and sweet-savory flavor. I also like how versatile the fruit juice is I can use pomegranate for a deeper tang or cranberry for a brighter taste. This is a dish I’m proud to bring to the table for holidays or special gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (5 pound) white pekin duck (aka Long Island duck)
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon paprika
1/4 cup maple syrup
1/4 cup pomegranate or cranberry juice (or juice blend)

Directions

1. I preheat the oven to 375°F (190°C).
2. I pat the duck dry with paper towels and trim any excess fat.
3. I score the skin in a crisscross pattern, being careful not to cut into the meat.
4. I season the duck all over with salt, pepper, and paprika.
5. I place the duck on a rack in a roasting pan, breast side up.
6. I roast the duck for about 1 1/2 hours, draining fat from the pan occasionally.
7. While the duck roasts, I prepare the glaze by combining maple syrup and fruit juice in a small saucepan. I simmer until slightly thickened.
8. I brush the duck with the glaze during the last 20–30 minutes of roasting, repeating every 10 minutes for a beautiful caramelized coating.
9. I roast until the skin is crispy and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
10. I let the duck rest for 15 minutes before carving and serving.

Servings and Timing

This recipe serves about 4 people. Preparation takes around 20 minutes, roasting requires about 1 hour 45 minutes, and resting adds another 15 minutes.

Variations

Sometimes I add a splash of balsamic vinegar to the glaze for extra depth. For a spiced version, I stir in a pinch of cinnamon or allspice. If I want a citrusy twist, I swap the juice with fresh orange juice and zest.

Storage/Reheating

I store leftover duck in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a 325°F (160°C) oven until warmed through, which helps keep the skin crispy. I avoid microwaving since it softens the skin.

FAQs

Can I use a different type of duck?

Yes, I can use Muscovy or Moulard duck, though cooking times may vary.

Do I need to score the duck skin?

Yes, scoring helps the fat render and the skin crisp up beautifully.

Can I make the glaze ahead of time?

Yes, I simmer it in advance and reheat before brushing onto the duck.

How do I know when the duck is done?

I check that the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer.

Can I roast the duck without a rack?

Yes, but I prefer using a rack so the fat drains away and the skin crisps better.

What can I serve with roast duck?

I like pairing it with roasted vegetables, wild rice, or a fresh salad.

Can I substitute honey for maple syrup?

Yes, honey works well and gives a slightly different sweetness.

Does the duck need to rest before carving?

Yes, resting for 15 minutes keeps the meat juicy and tender.

Can I freeze leftover duck?

Yes, I freeze it in portions for up to 2 months, then reheat in the oven.

How do I keep the glaze from burning?

I brush it on during the last 20–30 minutes of roasting and reapply in layers so it caramelizes without burning.

Conclusion

I love making Roast Duck with Maple Glaze because it’s a dish that always feels special. The crispy skin, tender meat, and sweet-tangy glaze come together in a way that’s both comforting and sophisticated. It’s a recipe I turn to when I want to impress guests or celebrate with a truly memorable meal.

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